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RUSTIC PEACH TART

I love pie. But sometimes I just don’t want to be as fussy about the pie crust as is demanded in a “real” pie. That’s when I make a rustic tart! Now granted, you can’t use just any filling when you make a tart. But peaches, apples, cherries, or other fruits that don’t turn too saucy make perfect tart fillings. And the flavor – just as wonderful as any pie. Because, of course, all the ingredients are the same. (Stating the obvious has always been my forte!)

So next time someone says to you, “I’m hungry for quiche” – make a tart. Allow me to explain.

A couple of weeks ago Mr. C. suggested quiche for dinner. Now as everyone knows, quiche is a one crust (bottom) pie filled with a savory custard and cheese, meat, seafood, vegetables, or whatever takes your fancy. So when I make a quiche and use my favorite recipe for piecrust (recipe below), I am left with enough dough for a tart. Thus when asked for quiche, I also make a tart. (The logic is simple, right?!?!) Almost mathematical. Not quite pie r squared (or as some refer to it – pi r squared), but there are circles involved, and tasty circles to boot!

So do yourself and your family and friends a favor. Bake a tart. And if you still have the energy, make them a quiche too. Not coincidentally, the next recipe I plan to post is for a delicious version of Quiche Lorraine. (Some would call that good planning. Those who know me would refer to it as happenstance!) Happy baking.

1 pie crust

4-5 ripe but firm peaches, peeled and cut into ¼ inch slices

1 tsp. fresh lemon juice

¼ tsp. almond extract

2 T. unbleached all-purpose flour

3 T. sugar

1/8 tsp. ground cinnamon

pinch ground nutmeg

pinch salt

1 T. unsalted butter, cut into small pieces

Roll your pie crust into a circle shape (does not have to be perfect) and place on a low sided baking sheet. Combine the cut peaches, lemon juice, and almond extract in a bowl. In a separate bowl, whisk together the flour, sugar, cinnamon, nutmeg, and salt. Pour the flour mixture over the peaches and gently stir until all the pieces of peach are covered with flour. Scoop the mixture onto the pie crust leaving about a 1½ inch edge uncovered. Gently fold the bare edges up over the filling. Dot with the butter.

Bake in a pre-heated 375 degree oven for 35-40 minutes or until the filling is bubbly and the crust is a light golden brown. Hint: I use the convection setting on my oven for the last 10 minutes or so. This helps the pie crust brown.

PIE CRUST (makes a double crust)

¼ c. very cold water

2 c. flour

1 tsp. salt

heaping 2/3 c. Crisco

Step 1 – Pour cold water into a small bowl.

Step 2 – Measure flour and salt into a mixing bowl.

Step 3 – Take 1/3 cup of the flour back out of the mixing bowl and stir it into the water. Make a paste. Set aside.

Step 5 – Add the water/flour paste to the flour/shortening bowl and mix just until blended. Do not over-mix. Roll out dough and place in pie plate. This recipe makes enough dough for a double crust pie, if using a regular sized pie plate, or one large bottom crust with a little left over for pastry cookies or small tart like the one shown below.

Helpful hint: Use a pastry cloth to roll out your pie crust. It really makes a difference. You can find pastry cloths in almost any kitchen wares shop. Well worth the $10 or so.